Blueberry Velvet Cake: Perfectly Sweet & Tangy Recipe
A delightful Blueberry Velvet Cake that is perfectly sweet and tangy, featuring fresh blueberries and a creamy whipped topping. This moist and vibrant cake balances the sweetness of blueberries with a gentle tang, making it an elegant choice for any celebration or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Whipped Cream Frosting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh blueberries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of cake layers after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined for an even texture.
- Combine Wet Ingredients: In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth and creamy, adding moisture and richness to the cake.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; small lumps are okay to avoid overmixing and a dense cake.
- Fold in Blueberries: Carefully fold fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Afterward, transfer to wire racks and allow to cool completely before frosting.
- Prepare Whipped Cream: While cakes cool, beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form, creating a fluffy frosting.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream on top, then place the second layer. Frost the entire cake with remaining whipped cream and garnish with fresh blueberries.
Notes
- For a lighter frosting, substitute half of the heavy cream with Greek yogurt.
- Add a teaspoon of lemon zest to the batter for a refreshing citrus twist.
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to maintain a light texture.
- Gently fold blueberries to prevent them from breaking and releasing excess juice.
- Ensure cakes are completely cool before frosting to avoid melting the whipped cream.
Keywords: Blueberry Velvet Cake, Blueberry Cake, Velvet Cake, Whipped Cream Frosting, Moist Cake, Tangy Cake, Berry Dessert, Celebration Cake
